in a few force-meat balls.

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ASPARAGUS SOUP.

Take eight pounds of gravy beef, with five pints of water, a few sweet
herbs, and an onion shred, with a little pepper and salt; when the
strength of the meat is sufficiently extracted, strain off the soup,
and add to it a bundle of asparagus, cut small, with a little chopped
parsley and mint; the asparagus should be thoroughly done. A few
minutes before serving, throw in some fried bread cut up the size
of dice; pound a little spinach to a pulp, and squeeze it through a
cloth, stir about a tea-cup full of this essence into the soup, let it
boil up after to prevent a raw taste.

* * * * *

SOUP MAIGRE.

Chop three lettuces, a large handful of spinach, a little chervil, a
head of celery, two or three carrots, and four onions, put them on
the fire with half a pound of butter, and let them fry till slightly
browned, season with a little salt, sifted white sugar, and white
pepper, stew all gently in five pints of boiling water for about two
hours and a half, and just before serving the soup, thicken it with
the beaten yolks of four eggs, mixed first with a little of the soup,
and then stirred into the remainder.

* * * * *